Simple Summer Fare

I thought I'd keep things simple this week, after those time-consuming unctuous seafood dishes of the last couple posts. Never fear, there will be more unctuous to come.

Spinach-Chickpea Quiche
with Sauteed Peppers

Sally found this recipe in a doctor's office copy of the Food Network magazine and asked me to give it a try. 

Pretty straight forward, except I've never seen the 'preheat a baking sheet' technique; which I guess helps the quiche cook through better, from top and bottom, since it cooks at a pretty high temperature

1 15-oz can Chickpeas, rinsed and drained

3 packed cups Baby Spinach

4 Green Onions, chopped, white and green parts separate

1 tsp ground Coriander – the essential spice of the dish

Kosher salt and black pepper to taste

3 large Eggs

1 cup Half & Half

1 Tbsp fresh Basil, julienned

1 tsp Lemon Zest

1 Tbsp Lemon Juice

1 9-inch pre-made Pie Crust, thawed

3 oz crumbled Feta cheese

2 large Bell Peppers (any color), sliced into strips

Place a baking sheet in the oven as you pre-heat it to 475F.

Fry the chickpeas for a few minutes in a splash of EVOO. Add the coriander, green onion whites, and salt&pepper. Cook another couple minutes. Now add the spinach, toss, cover, and cook until the spinach wilts. Transfer to a colander to cool. Wipe the skillet and set aside.

Whisk together the eggs, dairy, basil and lemon zest with a bit of salt&pepper.

Spread the chickpea-spinach mixture in the pie crust. Top with the crumbled feta. Pour the egg mixture over all. Place the quiche on the hot baking sheet and bake 30 minutes or until just lightly brown on top and the eggs are set.

While the quiche is baking, slice the peppers and saute them in your skillet with the onion greens, until softened. Add the lemon juice, stir and reserve. Serve warm alongside a slice of quiche.

Purple Cauliflower!

We got a head of this vibrant vegetable in our Co-op box last week. 

 I'd seen it but never tried it before. Cooks the same (I steamed the disassembled head) and tastes the same (what does purple taste like, anyhow?). However it sure makes a statement on the plate!! Combine that with some bright fresh salmon and it'll knock yer socks off!